Description
Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer, it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale.
- DURATION: 1 Day
- CREDITS: 4
- SAQA: 120344
COURSE OBJECTIVES
- To provide people who handle food with the information they need to implement proper food safety procedures.
- To provide basic information about food safety that companies may adapt to their own needs.
- To give credibility to small scale food manufacturing businesses to access platforms such as Take-a-lot etc
TARGET GROUP
- Restaurant owners
- Formal and informal food handlers
- Small scale food manufacturers
- Chefs and assistants
Topics covered:
- Who is a Food Handler?
- Food hazards
- Food-borne diseases
- Hygiene measures to prevent food contamination.
- Handling of some food groups
- Requirements for storage
- Food PH
- R638
- Foodstuffs, Cosmetics and Disinfectant Act compliance requirements
- Certificate of Acceptability (COA)
